Part of me can’t believe I’m doing this, but here it is anyway… In light of recent events (*cough* royal weddings *cough*), I decided to create one of my favorite English dishes. I say I can’t believe it because I’m very ‘over’ the wedding hype. I’m not huge into weddings as it is, but throw in weeks of talking about it and I’m a little over my head. So instead of acting all anti-wedding, I decided to make a recipe that I’ve been itching to try ever since I spent the summer of 2007 in London. I interned at the Royal Botanic Gardens, Kew and for the sake of ease, I typically ate at one of the 4 restaurants in the garden. The one closest to the office I worked at offered a Coronation chicken jacket potato. Needless to say I gained a lot of weight while living in the UK. But wow… was it worth it at the time. (Luckily, this version is a tad healthier :))
This version is obviously far from ‘traditional’ because it’s lacking a few things – like heavy cream! But in the end, I think it turned out great. The only criticism my classmate and friend from England offered was that it could have tasted ‘stronger’. I had gotten it right, but he was used to a bolder flavor.
Coronation chicken is actually the result of what two chef’s created for the dinner following the coronation of Queen Elizabeth II in 1953. It typically contains cold chicken, herbs and spices, and a cream sauce. My dear friend Wikipedia has a few things to saw about it as well, if you’re interested :)
Coronation Chicken Jacket Potato
1 tbsp olive oil
1 small onion, chopped
1 tbsp tomato paste
1 tbsp red cooking wine
1 tsp lemon juice
1 tbsp honey
1 tbsp curry powder
1/2 cup unsweetened almond milk
1 cup chopped dried apricots
1 cup mayonnaise
1/4 cup raw cashews + 2 tbsp unsweetened almond milk
24 oz canned chunk chicken (or about 1 lb pre-cooked chicken breasts)
In a large frying pan, start by sauteing the chopped onion in the olive oil. Once the onions appear to be clear (should be approximately 10 minutes if on medium heat), add in the tomato paste, red wine, honey, and lemon juice. Mix well and continue it on medium heat.
Once the mix boils, add in the curry powder – try to have it go throughout the dish as best as possible. It tended to clump a little bit for me, so just be wary of that. Slowly add the almond milk and mix in. You can see from the photo below that it doesn’t blend completely, but that’s okay. Keep the pan on medium heat until this mixture starts to boil.
In a blender combine the soaked cashews and almond milk. Slowly add it to the boiling mix and cook for an additional 5 minutes.
Take a large glass bowl (or something that can handle high heat) and pour the mix into it. Put the bowl in the fridge and let it cool completely (or at least mostly). It can’t be hot and shouldn’t only have a small hint of warmth. Ideally you could make this in the evening for the next day.
*Cooling time passes*
To the bowl that your ‘cream’ is in, add the mayonnaise. Combine well! Then add the apricots (if you haven’t chopped them yet, do so before adding them) and canned chicken. Mix both of those in well and then put the bowl back in the fridge for one last chill.
Bake a potato with your favorite method and serve the chilled coronation chicken over top. Enjoy!
This recipe is linked to Seasonal Sunday, Tuesday Night Supper Club, Tasty Tuesday, Tuesday at the Table, Tempt my Tummy Tuesday, Tasty Tuesday Parade of Food, Slightly Indulgent Tuesday, Made from Scratch Tuesday, Delicious Dishes, Gluten Free Wednesday, Real Food Wednesday, and Full Plate Thursday.